Ingredients: |
Ingredients: 1 oz cake fresh yeast or 2 pkgs active dry yeast
1/4 cups lukewarm water (fresh yeast 95 deg /dry yeast 110 deg )
1 teaspoon sugar
4 1/2 cups Sapphire flour (more if other all purpose flour is used)
3 tablespoons sugar
1 1/2 teaspoon salt
1/2 cup or (1stick ) butter or margarine softened
3 egg yolks lightly beaten
1 cup sour cream
FILLING
1 cup milk
1/2 cup (1 stick) butter or margarine cut in chunks
2 1/2 pounds walnuts, ground fine
1 cup sour cream
1 1/2 cups sugar
2 tablespoons honey
1 egg yolk lightly beaten
4 egg whites, beaten stiff
2 tablespoons orange or lemon peel optional
1 1/2 cups golden raisins, plumped 10 minutes in hot water, drained optional
1 egg yolk, beaten with 1 teaspoon water
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Directions: |
Directions:Crumble or sprinkle dry yeast into warm water. Let stand until foamy.
Sift flour with sugar and salt into bowl.cut in butter with knife or pastry blender as for pie crust.
Mix egg yolks with sour cream then add yeast mixture.
Stir liquid mixture into flour mixture. Turn out on lightly floured surface and knead about 15 min or until smooth.
Place in greased bowl turn to grease top. Cover and refrigerate over night. The next day, remove dough from fridge and let stand 1 hour to come to room temperature.
Meanwhile make
FILLING in a sauce pan combine milk and butter and heat just to boiling. Remove from heat and allow to cool.
Stir together milk-butter mixture and ground nuts. Stir in sour cream, sugar, honey, and egg yolks. Blend in egg whites until completely mixed . Stir in peels.
Dough can be divided according to baking pans. Dough weighs about 2 1/2 pounds or 40 oz. A 9 inch roll or 14 to 18 long takes a sixth of the dough. After each piece of dough is rolled out spread with filling and sprinkle with raisins. Roll up starting from narrow side, pricking top surface as you go along to prevent cracking. DO NOT prick top of roll. place in lightly greased pan. Pinch ends of roll cover and let rise 1 1/2 hours. Preheat oven to 325º. Brush top of rolls with egg yolk water mixture. Bake 1 hour or until toothpick comes out clean and golden brown.
Cool in pan 10 minutes, then remove from pan on cooling rack. |
This recipe for Slovenian Icebox Potica/ Nut Roll is from